Creamy Salmorejo Tomato Soup
A thick, chilled Spanish tomato soup blended with bread and olive oil until velvety smooth, drizzled with more oil just before serving.
Salmorejo gets its signature thickness from stale bread blended right into the tomatoes, which also mellows their acidity. A generous pour of good olive oil, blended in slowly, turns the whole thing silky and rich. Chill it well and drizzle a little extra oil over the top before bringing it to the table.
Ingredients
Method
Tap a number to mark a step doneCombine the tomatoes, torn bread, and garlic in a blender and let sit for 10 minutes so the bread softens and soaks up the tomato juice.
Blend on high until completely smooth, stopping to scrape down the sides as needed.
With the blender running, slowly stream in the olive oil until the soup turns thick and glossy.
Add the sherry vinegar and kosher salt, and blend briefly to combine, tasting and adjusting as needed.
Refrigerate for at least 2 hours until well chilled.
Ladle into bowls and drizzle a little extra olive oil over the top before serving.
Kitchen note
Use bread that is a day or two old rather than fresh, since fresh bread turns gummy when blended and will not give the soup its proper thick, spoonable texture.
